Gabriëlskloof Restaurant, the well-kept secret culinary hotspot of the Overberg which has been luring travellers along the N2 with unhurried lunch indulgences of hearty fare, has unveiled their new fantastic Winter menu.
Some of the rich tastes to look forward to include a signature slow roasted Bot River leg of lamb served with warm slaphakskeentjies (pickled onions), a ‘drunk’ Elgin free range Coq au Vin with green farm olives or crispy Anysbos pork belly, sourced from Oom Johan’s neighbouring farm with heavenly Hemel-en-Aarde wheat and pumpkin risotto. For a lighter yet luscious lunch treat, try his confit of trout served with warm sweet potato and chick pea salad.
Vegetarians will not feel left out in the cold, with options like lentil bobotie, root vegetables in warm pickle and a silky potato and artichoke soup enriched with truffle oil.
Gabriëlskloof Restaurant is famous for deliciously decadent desserts and new sinful ‘childhood’ additions include souskluitjies with preserved oranges and toasted almonds and a simply irresistible malva pudding. The warm poached pears in red wine and blessed with salted caramel meringues are a divine mouthful in name and taste.
“Whether you are swinging by for a wine tasting, to buy farm honey on tap from our Deli, to have lunch served up with chocolate box views, or are planning to tie the knot, Gabriëlskloof has it all. At the restaurant we pride ourselves in honest country food, made with the best seasonal produce sourced from the farm, local artisans and friendly neighbours,” shares Executive Chef and passionate locavore, Frans Groenewald.
“Steering clear of bite-size plated art, our latest menu warmly embraces our country roots with a touch of ‘Frans’, as we allow the ingredients to speak for themselves. Unpretentious yet elegant cuisine with a rustic charm, cooked from the heart to feed the appetite and soul,” adds Frans who has been at the helm since the restaurant opened its doors six years ago.
Both the restaurant’s A la Carte menu and the Deli menu change on a regular basis depending on the chef’s inspiration, the weather and their home-made pantry supplies. A two course A La Carte meal costs R165 per person and a three course indulgence R195 per person.